Portabella Mushroom Sandwiches Recipes

RING-MY-BELLA MUSHROOM SANDWICH

Steps:

• Coat the mushroom and onion with oil and sprinkle with salt and thyme, to taste.
• Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat on the stove. Place the mushroom in the pan, round side down, along with the onion, side by side. Cook for 5 minutes without flipping.
• Meanwhile, pull string cheese into pieces and set aside. Season the mayo with cayenne pepper, to taste; mix well and set aside.
• Flip the mushroom and onion in the pan. Top the mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Remove from the pan and set aside.
• Split apart the bun and spread the inside of each half with butter. Sprinkle with garlic powder. Place the bun halves in the pan, still over medium-high heat, with the buttered sides down. (Alternatively, toast bun halves in a toaster oven.) Once warm and toasty, after 1 to 2 minutes, remove and plate with the buttered sides up.
• Spread the buttered side of the bun's top half with mayo, and set aside. Place the mushroom on the bottom half of the bun; top with onion, tomato, and lettuce. Finish off your sandwich with the top half of the bun. Now CHEW!

GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
• Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
• Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
• Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

PORTABELLA MUSHROOM BURGERS

Steps:

• Heat gas or charcoal grill.
• In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.
• Place mushrooms on grill over medium heat; reserve marinade for basting. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer. Top mushrooms with cheese and place burger buns, cut side down, on grill rack. Cook 2 minutes more or until mushrooms are tender and cheese is melted. Serve mushrooms in buns.

PORTABELLA MUFFULETTA SANDWICHES

Steps:

• In small bowl, mix olive salad ingredients; set aside.
• Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.
• Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO

Steps:

• Preheat oven to 400 degrees.
• Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
• Cover tightly with foil and roast until tender, about 30 minutes.
• Cool, peel and mash garlic.
• Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add mushrooms and toss to coat.
• Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
• Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
• Rewarm over low heat before continuing.
• Preheat broiler.
• Spread remaining 2 tablespoons butter over cut sides of bread.
• Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
• Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
• Arrange mushrooms in even layer over bottom half of bread.
• Springles Parmesan cheese over.
• Arrange tomato slices in single layer over cheese.
• Cover with top half of bread.
• Cut into 6 sandwiches and serve.

PORTABELLA MUSHROOM AND TOMATO SANDWICH

Steps:

• Spread English muffins with 1 tablespoons of mayonnaise each.
• Layer on the mushrooms, tomato slices and basil leaves.
• Enjoy! Deliscious with a glass of Rose'!

GRILLED PORTOBELLO MUSHROOM SANDWICH

Steps:

• Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
• Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
• Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.

GRILLED PORTABELLA MUSHROOM SANDWICHES

Steps:

• pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
• Put pieces on grill with skins facing flame.
• Grill until skins are crispy. Cool and peel.
• Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
• Grill each mushroom for 5 mins each side.
• Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
• Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.